Healthy Turkish Eggplant Salad with Yogurt and Dill

• 2 large eggplants
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups plain Greek yogurt
• 3 tablespoons fresh dill, chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon extra virgin olive oil

1. Preheat your oven to 400°F (200°C).
2. Rinse the eggplants and cut them into 1/2-inch thick slices.
3. Place the eggplant slices onto a baking sheet lined with parchment paper.
4. Brush both sides of the eggplant slices with 2 tablespoons of olive oil.
5. Season the eggplants evenly with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
6. Roast the eggplant in the preheated oven for 25-30 minutes, or until they are tender and golden brown, flipping them halfway through cooking.
7. While the eggplants are roasting, prepare the yogurt dressing by combining 2 cups of plain Greek yogurt, 3 tablespoons of chopped fresh dill, 2 cloves of minced garlic, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest in a mixing bowl.
8. Stir the yogurt mixture well to ensure all the ingredients are fully incorporated.
9. Once the eggplants are done, remove them from the oven and let them cool slightly.
10. Cut the roasted eggplant into bite-sized pieces and add them to the yogurt dressing.
11. Gently fold the eggplant into the yogurt dressing to avoid breaking the tender pieces.
12. Drizzle 1 tablespoon of extra virgin olive oil over the salad and give it a final gentle mix.
13. Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together nicely.
14. Serve the Healthy Turkish Eggplant Salad with Yogurt and Dill chilled, garnished with additional dill sprigs if desired.